Today’s featured recipe is for Old Fashioned Cinnamon Rolls with mashed potatoes in the dough. Tender and delicious, they taste like rolls your grandmother would make!
Bread Baking through the Years
My mom and her cousins spent many afternoons playing at her grandmother’s house in her small North Dakota hometown. Her beloved Dama was a short Irish woman, who topped out at 4 feet, 8 inches, and seemed to always be wearing an apron, ready to offer a cozy hug.
I have a treasured copy of a compilation of her recipes put together by one of my mom’s cousins.
The bread recipes include Dr. Wink’s Brown Bread and Dama’s Banana Bread, but no yeast breads. However, I know she made yeast bread as one my mom’s favorite memories was to practice her bread making techniques by kneading Dama’s fleshy arm. No wonder my mom made such terrific bread! Practice makes perfect.
Old Fashioned Cinnamon Rolls
My family goes a bit crazy for cinnamon rolls. When the kids were all wee ones, Bill would buy them Sara Lee’s frozen version to zap in the microwave for quick weekend breakfasts. He still scours the frozen food aisles with fingers crossed that somehow production has been resumed.
He grew up spoiled by his grandmother’s homemade cinnamon rolls. She would bake up a batch every Saturday morning along with loaves of bread—all ingredient amounts were from sight and touch, so there were no recipes to pass along. Since Sara hadn’t come through for him, and Nick was heading back to college in a few days, I thought I’d treat them both to some old-fashioned goodness.
These old fashioned cinnamon rolls got the hubby’s seal of approval! The Sunday Supper tastemakers are celebrating Grandparents Day by featuring recipes to honor our grandparents. Scroll down to see this week’s marvelous lineup.
I’m Celebrating National Grandparents Day with My Sunday Supper Friends:
Sweets that are the Sweetest
- Buttermilk Pie by Feeding Big and more
- Chocolate Chip Banana Cake by Cindy’s Recipes and Writings
- Chocolate Covered Cashews by Peanut Butter and Peppers
- German Applesauce by Magnolia Days
- Grandma’s Lemon Meringue Pie by The Freshman Cook
- Grandmas Raisin Bread by A Day in the Life on the Farm
- Homemade Brotchen by Cosmopolitan Cornbread
- Irish Brack (fruit loaf) by Caroline’s Cooking
- Laura’s Old-Fashioned Prune Cake by Palatable Pastime
- Nana’s Million Dollar Cake by The Crumby Cupcake
- Nanny’s Tea Cakes by Whole Food | Real Families
- Nanny’s Raisin Filled Cookies by Grumpy’s Honeybunch
- Old Fashioned Cinnamon Rolls by That Skinny Chick Can Bake
- Pop Pop’s Peanut Butter Fudge by Runner’s Tales
- Pumpkin-filled Cream Puffs by Brunch with Joy
- Summer Peach Cake by Pies and Plots
- White Chocolate Raspberry Cheesecake by The Redhead Baker
Savory Meals with Special Memories
- Busia’s Barbecue Sauce by Sew You Think You Can Cook
- Gram’s Cajun Rice Dressing by Food Lust People Love
- Grandma’s Greek Salad by FamFriendsFood
- Grandma’s Polish Meatballs by Cupcakes & Kale Chips
- Grannies Clam Dip by Serena Bakes Simply From Scratch
- Individual Breakfast Frittatas with Vegetables by Delaware Girl Eats
- Nunney’s Super Mac N Cheese by Momma’s Meals
- Portuguese Stove Top Pork Roast by Family Foodie
- Potatoes Stroganoff by Cookin’ Mimi
- Shepherd’s Pie Quebec Style (Pate Chinois) by Curious Cuisiniere
- Taco Pie by Food Done Light
5 Tips for Preserving Family Recipes and a Grandparents Day Tribute by Sunday SupperPrint
Old Fashioned Cinnamon Rolls
Sweet, tender cinnamon rolls topped with a vanilla buttercream icing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 rolls 1x
- Category: Breakfast, Brunch, Rolls, Yeast Bread
- 1–½ cups warm water, about 120º
- ½ cup sugar
- ½ cup vegetable oil
- ½ cup mashed potatoes, unseasoned, no milk
- 1 egg
- 2 teaspoons salt
- 3 envelopes (6 3/4 teaspoons) active dry yeast (I use Red Star Yeast)
- 3 tablespoons nonfat dry milk powder
- 3 cups all-purpose flour
- 2–1/2 to 3 cups bread flour
- ⅓ cup butter, at room temperature
- ¾ cup brown sugar
- 1½ tablespoons cinnamon
- ½ cup (1 stick) butter, at room temperature
- 2 tablespoons flour
- 1 cup powdered sugar
- Pinch of salt
- 1 teaspoon vanilla
- In a large bowl or stand mixer, place the warm water, sugar, oil, potatoes, eggs, and yeast. Mix thoroughly. Add salt and mix again. Add milk powder and all-purpose flour. Beat for 3 minutes. Gradually add the bread flour (not all, only enough to make the dough workable). Transfer to a lightly floured surface (or use your stand mixer with a dough hook) and knead 10 minutes.
- Grease a large, deep bowl with oil. Form the dough into a smooth ball and place in the bowl. Using your hands, grease the top of the dough. Cover with saran wrap and/or a towel and place in a warm, draft location to rise until doubled, about 1-3/4 hours.
- Punch down dough to release air bubbles. Form again into a smooth ball and turn to regrease. Cover and allow to rise for 1 hour.
- Punch the dough down again, then transfer to a lightly floured surface. Roll into a rectangle approximately 15 wide by 12 inches tall. Make sure to square the corners nicely. It will be about 1 inch thick. Spread the dough with the softened butter, up to about 1 inch from the top long edge.
- Grease two baking sheets or a 9 x13 and 9 x 9 baking dish.
- In a small bowl, mix the brown sugar with the cinnamon. Sprinkle this over the butter. Tightly roll the dough from the bottom long side up. You may need to pat the ends in to make the rolls square on the ends. Using a serrated knife, cut the roll using a saw like motion into rounds. Place rolls on the baking sheet cut side up.
- Cover rolls with a towel and let them rise in a warm, draft free spot for one hour.
- Preheat the oven to 325º.
- Bake the rolls for 10 minutes, the raise the oven temperature to 350º and bake for 5 minutes longer (I check the rolls to make sure they’re at leat 190º internally and increase baking time if needed). Remove the rolls from the oven and transfer to a wire rack to cool completely.
- To make the frosting, place the butter, flour, powdered sugar, and vanilla in a mixing bowl. Beat until blended. Spread on top of the rolls prior to serving.
Total time does not include proofing times.
This recipe is adapted from Marcia Adams’ “Cooking from Quilt Country.”